Prep:

1. Marinate the chicken: Combine all of the ingredients for the ‘Chicken Marinade’ in a medium bowl. Mix well until evenly combined and the chicken is coated well in the marinade. Set aside to marinate for 30 minutes at least, or cover and marinate overnight in the refrigerator for more flavor.
2. Prepare fresh ingredients: Chop the onion, spring onion, ginger, garlic and red chilies as indicated in the ‘Ingredients’ section.

Spicy Korean Chicken Stir-fry:

1. Stir-fry the aromatics: Heat 1 tablespoon peanut oil in a large nonstick wok or large deep sauté pan over medium-high heat. Add the yellow onion, spring onion white and light green parts, and ginger. Stir-fry for a minute until the onion is translucent.
2. Stir-fry the garlic and chilies: Add the garlic and red chilies and stir-fry for 30-40 seconds until fragrant.
3. Cook the chicken: Make a well in the center of the wok by pushing everything to the sides. Add the marinated chicken and all of the marinade in the bowl. Flatten and spread the mixture so that there is as much surface contact as possible. Allow to sear for a minute, then start flipping the mixture to sear the other side for another 30 seconds. Stir-fry, breaking up clumps, until just cooked and most of the liquid in the wok has evaporated – about 2 more minutes.
4. Toss through the spring onion: Toss through most of the spring onion dark green parts, then switch off the heat.
5. To Serve: Divide evenly over bowls of warm steamed rice and top with toasted white sesame seeds and the reserved spring onion. Serve immediately.